Tuesday, August 28th

What's in the Box:

Bartlett Pears

Braising Green Mix (Collards & Kale)

Carrots

Cucumbers

Little Gem Romaine Lettuce

Jalapeño Peppers

Onions

Tomatillos

Tomatoes

Recipes:

Tomatillo Salsa Verde
Can be used as a sauce for grilled chicken, fish, shrimp, potatoes or tofu and as a dipping sauce for chips. Deliciosa!
2 teaspoons olive oil
Tomatillos, husked and chopped into quarters
1/2 cup finely chopped onion
1 teaspoon minced garlic
2 jalapeño chile peppers, minced (remove seeds for less heat)
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 1/2 teaspoons salt, or to taste

• Remove papery husks from tomatillos and rinse well.
• Place tomatillos, onion, garlic, and chile peppers into a saucepan with olive oil. 
• Sauté over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10-15 minutes. 
• Add 1/2 cup water if necessary.
• Season with cilantro, oregano, cumin, lime juice and salt.
• Cool in refrigerator.
• Serve with chips or as a salsa accompaniment to Mexican dishes.

Friday, August 24th

What's in the Box:

Basil

Braising Greens Mix (Collards & Kale)

Cucumbers

Little Gem Lettuce

Pears

Salad Mix

Squash/Zucchini

Tomatoes

Recipes:

Spanish Greens

2 tablespoons olive oil

3 cloves garlic, flattened with flat of a knife

Braising greens mix, stemmed and washed well

Salt and pepper to taste

1/4 cup golden raisins

3 tablespoons toasted pine nuts

• Heat oil over high flame in large skillet.
• Add garlic cloves and stir-fry until golden, about 30 seconds.
• Discard garlic.
• Toss in greens.
• Season with salt and pepper.
• Cover; wilt greens 2-3 minutes.
• Add raisins and pine nuts.
• Check for seasoning and serve.

Pasta with Fresh Tomato-Basil-Olive Sauce

4 cloves garlic, crushed

10 large basil leaves

1/4 cup toasted pine nuts

1 pound chopped tomatoes

3 tablespoons olive oil

2 tablespoons pitted green olives

4 tablespoons freshly grated parmesan cheese

Salt and pepper to taste

1/2 pound pasta

• Puree all ingredients except pasta.
• Cook pasta in lots of salted, boiling water; drain and toss with sauce.

Recipes taken from "From Asparagus to Zucchini" (2004).

Tuesday, August 21st

What's in the Box:

Chard

Little Gem Baby Romaine Lettuce

Salad Mix

Tomatoes

Parsley

Potatoes 

Walla Walla Onions

Recipes:

Be sure to check out the Tabouleh recipe from Friday for your parsley bunch.

Little Gem and Tomato Salad

Ripe tomatoes stemmed, halved lengthwise
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
1/3 cup Dijon Vinaigrette (See below)
1-2 heads Little Gem lettuce, leaves separated
3 tablespoons finely chopped fresh parsley

• Preheat oven to 400°. 
• Place tomatoes in an 8x8x2" glass baking dish. Season with salt and pepper, then drizzle with oil. 
• Roast tomatoes until softened, about 30 minutes. Let cool. 
• Transfer tomatoes to a large bowl, leaving juices behind. 
• Pour vinaigrette into baking dish and whisk into the tomato juices to blend.
• Add lettuce to bowl with tomatoes. 
• Drizzle vinaigrette over and toss salad to coat (it's best if you use your hands). 
• Season salad to taste with salt and pepper. 
• Sprinkle parsley on top and serve.

Dijon Vinaigrette
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 garlic clove, finely minced
1/2 cup extra-virgin olive oil
Sea salt
Freshly ground black pepper

• Whisk lemon juice, Dijon mustard, vinegar, and garlic in a medium bowl. 
• Gradually whisk in oil. 
• Season to taste with salt and pepper. 
• Can be made 3 days ahead. Cover and chill. Return to room temperature before using.

Friday, August 17th

What's in the Box:

Arugula

Beets

Rainbow Chard

Cucumbers

Onions

Parsley

Potatoes

Tomatoes

Recipes:

Tabouleh
A refreshing parsley salad with bulgur wheat, tomatoes, cucumbers and tomatoes dressed with a lemon vinaigrette.

1 teaspoon lemon zest
1/4 cup lemon juice
1/4 cup olive oil
1/4 teaspoon black pepper coarsely ground
1 teaspoon salt
1/4 cup bulgur wheat (or substitute couscous)
1/2 red onion finely diced
1 large bunch flat-leave parsley
1 cucumber cubed
1 ripe tomato, cubed
1 cup chopped fresh mint (optional)

• Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it. 
• If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad. 
• Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
• Add the parsley (and mint) to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.
• Serve cold on a bed of salad greens.

So refreshing, especially on a hot summer day!

Tuesday, August 14th

What's in the Box:

Basil

Bell Pepper

Broccoli or Soybeans (Edamame)

Collards and/or Kale

Red Onions

Romaine Lettuce

Squash/Zucchini

Tomatoes

Recipes:

Edamame

• Boil shelled soybeans in heavily salted water about 10 minutes. Eat them like peanuts!
• Cooked soybeans may also be shelled and added to other dishes, such as salads, stir-fries, soups, rice or seafood dishes.

Baked Summer Squash
Summer Squash (zucchini, yellow crookneck etc.)
1 cup whole wheat flour
1-2 teaspoons dried thyme
1/2 teaspoon curry powder
1/8 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup safflower oil
1 cup tomato juice or 1 thinly sliced tomato
1 small onion thinly sliced (optional)

• Heat oven to 400 degrees.
• Oil a large baking dish.
• Slice squash lengthwise or diagonally 1/8-inch thick.
• Season with salt and pepper to taste.
• place in baking dish to make overlapping layers.
• Combine remaining ingredients and spread on top of summer squash.
• Bake until lightly browned, 20-25 minutes. Serve hot.

Friday, August 10th

What's in the Box:

Basil

Carrots

Collard Greens

Cucumbers

Kohlrabi

Salad Mix

Table Grapes (Manuka)

White Onions (Candy)

Recipes:

Creamy Basil Vinaigrette
1-2 garlic cloves
2 green onions tops, chopped
1⁄2 cup olive oil
1⁄4 cup balsamic or champagne vinegar
Cup packed basil leaves
Salt and fresh ground pepper to taste

• Blend all dressing ingredients in a blender or food processor until smooth.
• Serve over fresh Salad Mix, sliced carrots, onions, cucumber and kohlrabi!

Sautéed Collard Greens

1 bunch collard green, stems cut out and discarded

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove minced garlic

1 small white onion, diced

• Wash the collard leaves and stack them. Roll them up tightly, then slice thinly so you have a chiffonade of greens.
• Heat the olive oil in large pan over medium heat with salt, pepper, onions, and garlic.
• When the oil is hot, add collards and stir often for 15-20 minutes, until collards are tender, taking care not to burn the greens.
• Add more oil if necessary.

Tuesday, August 7th

What's in the Box:

String Beans or Snap Peas

Carrots

Chard (Rainbow or Rhubarb)

Sweet Corn

Table Grapes (Manuka)

Kohlrabi

White Onions (Candy)

Recipes:

Kohlrabi and Vegetables over Rice

1/2 cup chopped onion

1 clove garlic

1/2 teaspoon dry mustard

1/2 teaspoon ground cumin

1/4 teaspoon grond tumeric

1/4 teaspoon ground coriander

1 cup peeled and chopped kohlrabi

1 cup peeled and chopped potatoes

1 cup chopped tomatoes

1/2 cup water

3/4 teaspoon salt

1/2 teaspoon sugar (optional)

kohlrabi leaves, finely chopped

1/2 cup peas or beans

• Prepare your favorite rice in a separate pot or rice cooker.
• In a large soup pot, saute onion and garlic in 1 tablespoon oil about 3-4 minutes.
• Add spices and stir-fry for about 30 seconds.
• Add kohlrabi and potatoes and stir briefly.
• Add tomatoes, water, salt and sugar; bring to a boil, then simmer for about 15 minutes until vegetables are crisp-tender.
• Add kohlrabi leaves and simmer 8-10 minutes.
• Stir in peas and cook until done. 
• Serve over rice.

Friday, August 3rd

What's in the Box:

Anaheim Peppers (Numex Joe E Parker)

Broccoli

Chard (Fordhook Giant)

Onions (Walla Walla)

Potatoes

Rosemary

Salad Mix

Squash/Zucchini

Recipes:
Roasted Potatoes with Rosemary
1-2 pounds potatoes
1 large onion or 2 small onions, diced
1 or 2 cloves garlic, minced
Rosemary
High heat oil (ie., sunflower, safflower or canola)
Sea salt
Hard cheese such as asiago or parmesan

• Preheat oven to 400 degrees.
• Slice potatoes in strips, dice onions and mince garlic. Strip rosemary from stalks. 
• Mix together in large roasting pan and lightly coat with oil.
• Roast for 25 minutes and then stir.
• Roast for an addition 15 minutes or until slightly browned and crisp.
• Top with sea salt and /or grated cheese.

NOTE: Make sure you wait to add salt until after the potatoes are roasted because it draws out water from the potatoes and can make potatoes soggy (rather than crispy) if added before cooking.

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